It's good -- black sausages often are -- but make sure your dining companions want to eat them if you are serving them to others. I, for one, like grated horseradish with blood pudding.

You could -- at least a year ago you could -- also find a good blood sausage from the Middle West at Polish Deli on Cambridge in Palo Alto.

Try mashed turnips with blood sausage, or mashed rutabaga, which is a typical alternative in Scotland, where it is called bashed neeps. (Contrast England, where a rutabaga is called a swede. Root vegetables, like sausages, have a byzantine nomenclature.) The slightly sour, slightly sweet character of turnips seems to me better complement to the richness of the sausage than lumpish potatoes.